Recently I was at my friend Lucia’s house and she gave me a pint of the veggie soup she was making. I am not normally a huge fan of cooked cabbage so I was pleasantly surprised to find out how tasty the soup was. When she told me how easy it was to make, I knew this was one I needed for my repertoire. And to top it all off – this soup has nothing bad for you in it!
Lucia uses fire-roasted canned tomatoes and I think that is the key. They add a nice depth of flavor to the soup.
I made a big pot and then froze it in one serving portions so I have a quick go-to lunch or supper when I don’t have time to cook!
Lucia’s Cabbage Soup
1 yellow onion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 head of green cabbage, coarsely chopped
1 cup diced carrots
2 cans (15-ounce) fire-roasted diced tomatoes
2 cloves garlic, minced
6 cups vegetable broth
Kosher salt and black pepper
Hot sauce (optional)
Place the onion, bell peppers, cabbage, carrots, tomatoes, garlic, and vegetable broth in a large stock pot. If needed, add water until all the vegetables are covered. Season with salt and pepper to taste.
Bring to a boil over high heat. Cover and reduce the heat to medium. Simmer for 1 1/2 hours. Serve warm. Season with hot sauce if desired.
Serves 6 to 8.
Vegetarian and Vegan